Description
Winter Squash Quinoa Bake is a comforting and nourishing dish perfect for chilly evenings. This wholesome bake features tender butternut squash, protein-packed quinoa, and fresh greens, all enveloped in a creamy mixture and topped with a golden breadcrumb crust. Ideal for family gatherings or meal prep, this recipe is not only easy to prepare but also allows for endless variations based on your favorite ingredients. Enjoy it as a hearty main course or a delightful side dish that pairs wonderfully with salads or crusty bread.
Ingredients
Scale
- 1 medium butternut squash
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can whole kernel corn, drained
- 4 cups fresh baby spinach
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup plain breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Cook quinoa in vegetable broth as per package instructions; set aside.
- Roast cubed butternut squash with olive oil, salt, and pepper for 20-25 minutes until tender.
- Sauté onions and garlic in a skillet, then add spinach until wilted.
- Combine cooked quinoa, roasted squash, sautéed veggies, drained corn, heavy cream, and seasonings in a mixing bowl.
- Layer half of the mixture in a baking dish with mozzarella cheese; top with the remaining mixture.
- Mix breadcrumbs with melted butter and sprinkle over the bake.
- Bake for 20-25 minutes until heated through and topping is golden.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (about 170g)
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg